Creamed Onions and Carrots Recipe
Creamed Onions and Carrots Recipe photo by Taste of Home

Creamed Onions and Carrots Recipe

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Preparing this side dish a day ahead of time gives the pleasant flavors time to meld, plus it makes the holiday itself easier on me!—Ardis Rollefson, Jackson Hole, Wyoming
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES:12 servings
Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES: 12 servings


  • 8 cups water
  • 2 pounds pearl onions
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1-1/4 cups heavy whipping cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups shredded carrots

Nutritional Facts

1 serving (1 cup) equals 151 calories, 11 g fat (7 g saturated fat), 39 mg cholesterol, 136 mg sodium, 12 g carbohydrate, 2 g fiber, 2 g protein.


  1. In a Dutch oven, bring water to a boil. Add onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside.
  2. In a large saucepan, melt butter. Stir in flour until smooth. Gradually add the cream, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in carrots and onions.
  3. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 325° for 30-40 minutes or until vegetables are tender. Yield: 12 servings.
Originally published as Creamed Onions and Carrots in Taste of Home October/November 2001, p6

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Reviewed Nov. 30, 2013

"This is an excellent side dish, very nice change."

Reviewed Nov. 4, 2012

"I have been making creamed onions for years, but this was the first time I had ever even had creamed onions and carrots together and it was delicious. It was so good with an After Thanksgiving eggs Benedict I made. yummy"

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